Melonzani

Ingredients

• 1 large eggplant, peeled
• 3/4 - 1 cup canned tomato soup, undiluted
• 4 tablespoons oil (or more as needed eggplant tends to soak it up quickly)
• 1 large onion, chopped
• 1 cup cracker crumb
• 2 green bell peppers, chopped
• 1 1/2 cups chopped ripe olives
• 1 - 1 1/2 cup grated cheese
• butter
• salt and pepper